Yield: 8 servings of 2 per person
Ingredients:
For Burgers:
1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)
1 teaspoon kosher salt
1 pound cooked red salmon, flaked or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
2 tablespoons chopped chives, divided
1 tablespoon lemon zest, saving 1 teaspoon for creamy garnish
1 tablespoon fresh lemon juice
1 tablespoon grated fresh ginger or finely chopped pickled ginger
1 large egg, beaten
1/2 teaspoon kosher salt
1/8 teaspoon cayenne
2 tablespoons extra virgin olive oil, divided
For Creamy Garnish:
2 tablespoons Greek yogurt
1/2 tablespoon chopped chives (from above)
1 teaspoon lemon zest (from above)
For Idaho® Potato Crisps:
1 Idaho potato, about 6 ounces
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
Burgers:
Cook potato cubes in water with added salt, until fork tender. Drain.
Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1 1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger and beaten egg, salt, and cayenne. Mix well.
Shape into 16 small burgers.
Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.
Remove to plate. Repeat with remaining 8 burgers.
In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
For Idaho® Potato Crisps:
Preheat oven to 425 degrees.
Thinly slice potatoes (about 1/4 inch), about 30 slices. (extra slices are great for munching) Rinse potato slices. Dry on paper towels.
Place in a zip lock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.
Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
Bake for 15 minutes. Remove top baking sheet.
Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.
To Assemble and Serve:
Place 1 burger on each potato crisp.
Pipe a small amount of the creamy garnish on each.
Serve on a platter scattered with chives.